Ingredients vegetarian 6 servings

• 2 cups boiled rice
• 1/2 cup toor dhal
• 1/2 cup thick tamarind pulp
• 1 drumstick-cut into pieces
• 6 small yam pieces
• 3 beans -cut into pieces
• 2 carrot-cut into pieces
• 1/2 potato-cut into pieces
• 1 brinjal-cut into pieces
• 1/2 plantain-cut into pieces
• 1/2 mango -cut into pieces
• 1/2 cup - drumstick leaves
• 12 whole red chillies
• 1 tsp gram dhal
• 1 tsp urad dhal
• 1 tsp mustard
• 2 tsp cumin seeds
• 1 sprig curry leaves
• 1/4 cup coconut grated
• 5 sambar onions
• 4 garlic pearls
• 2 tsp salt
• 2 tsp ghee
• 1 tbsp gingely oil

Directions

1. Grind grated coconut with cumin seeds ,small onions,garlic pearls,red chillies and gram dhal.
2. Clean all the vegetables and cut them into small pieces.
3. Heat oil in a pressure pan and put mustard seeds,urad hal,curry leaves and saute well.
4. Add ground masala with grated coconut,salt and 2 cups water.Mix them well.
5. Add tamarind pulp and when its rawness diminishes, add 4 to 4 1/2 cups(needed water reducing the amount of gravy left over in the pan like we do for biryani) and allow it to boil.
6. Now add the veg.pieces ,cleaned toor dhal,clean boiled rice or raw rice.
7. Pressure cook up to 4 whistle.Keep aside for some time.
8. Open the lid and add ghee on top.
9. Serve this tasty Mixed Veg.Rice with papadams and Ivy gourd Stir-fry.

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